Mediterranean Veggie & Chickpea Stew with Olives & Fetta
Lean Protein | Healthier Carbs | Packed with Veggies
When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome chickpeas, pumpkin and capsicum, Plus a sublime basil pesto to make it a nutritionally balanced meal.
This recipe is under 650kcal per serving
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1 packet
Peeled & Chopped Pumpkin
1
red onion
1
carrot
1
zucchini
2 clove
garlic
1 sachet
garlic & herb seasoning
1 tin
chickpeas
1 box
Diced Tomatoes With Garlic & Olive Oil
1 packet
kalamata olives
1 bag
baby spinach leaves
1 sachet
basil pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 tub
vegetable stock pot
Not included in your delivery
olive oil
¾ cup
water
2 tsp
milk
(Contains Milk;)
1 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the capsicum. Place the capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the red onion. Thinly slice the carrot and zucchini into half-moons. Finely chop the garlic.
Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add the onion, carrot and zucchini and cook, stirring, until softened, 6-8 minutes. Add the garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.
Add the chickpeas (including the liquid from the can), diced tomatoes with garlic & olive oil, water, milk, honey and vegetable stock pot. Bring to a boil, then simmer for 5-8 minutes, or until slightly thickened. TIP: The honey and milk will help balance the flavours!
While the stew is simmering, roughly chop the kalamata olives. Add the roasted pumpkin, capsicum and baby spinach leaves to the stew. Gently stir to combine until the baby spinach has wilted, 1 minute. Season to taste.
Divide the Mediterranean veggie and chickpea stew between bowls. Top with the basil pesto, olives and crumble over the fetta cheese. TIP: Add less olives if you're not a fan!